Gluten-Free Fish Pakora
Dive into the crispy, golden delight of Gluten-Free Fish Pakora—a mouthwatering Indian-inspired appetizer that’s perfect for those avoiding gluten. Featuring tender bite-sized pieces of firm white fish such as cod or tilapia, these pakoras are coated in a flavorful batter made with gram flour and rice flour, seasoned with aromatic spices like cumin, coriander, garam masala, and a hint of red chili for a subtle kick. Brightened with fresh coriander and a splash of lemon juice, each piece is fried to perfection for an irresistibly crunchy bite. Ready in under 40 minutes, these gluten-free fish pakoras make an excellent party snack or quick dinner companion. Pair them with your favorite chutney or dipping sauce for a delectable experience that’s both gluten-free and utterly indulgent!
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Recipe Information
Ingredients
- 500 grams Fish fillets (firm white fish such as cod or tilapia)
- 200 grams Gram flour (besan)
- 50 grams Rice flour
- 1 tablespoon Ginger garlic paste
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Fresh coriander leaves (chopped)
- 2 tablespoons Lemon juice
- 150 milliliters Water
- 500 milliliters Vegetable oil (for frying)
Instructions
Cut the fish fillets into bite-sized pieces and set them aside.
In a large mixing bowl, combine the gram flour and rice flour.
Add the ginger garlic paste, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala, and salt. Mix well.
Gradually add water to the dry ingredients to form a thick and smooth batter. The consistency should be such that it coats the back of a spoon.
Add the chopped coriander leaves and lemon juice to the batter and mix well.
Dip each piece of fish into the batter, ensuring it is evenly coated.
Heat the vegetable oil in a deep frying pan or wok over medium heat.
Once the oil is hot, carefully drop the batter-coated fish pieces into the oil, frying in batches to avoid overcrowding.
Fry the pakoras until they are golden brown and crispy, about 4-5 minutes per batch. Adjust the heat as necessary to avoid burning.
Use a slotted spoon to remove the pakoras from the oil and drain them on a plate lined with paper towels.
Serve the gluten-free fish pakoras hot with your favorite dipping sauce or chutney.
Nutrition Facts
Calories |
5786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 518.9 g | 665% | |
| Saturated Fat | 73.9 g | 370% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 2817 mg | 122% | |
| Total Carbohydrate | 176.2 g | 64% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 21.5 g | ||
| Protein | 152.0 g | 304% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 282 mg | 22% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 3670 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
